Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender quinoa flour pumpkin bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.
HELLO there! I’m having one of those blogger breakdown moments where I have waaay too much stuff to share and not enough time to write everything. CONTENT OVERLOAD. I want to tell you guys all about my recent trips, show you some house updates, gush about my new found love for Orangetheory Fitness and give an update on my amenorrhea, but all of that has to wait because this pumpkin bread must be shared! I made it last month and I simply can’t keep the recipe to myself any longer.
You can thank me later…
Pumpkin bread is one of my all-time favorite fall treats. As soon as the leaves start changing I start craving it and this year was no different. Full-blown fall hasn’t arrived here in Virginia just yet, but the day I was baking this luscious loaf our house sure smelled like it.
So what’s the deal with this bread? Well, I started with my to-go pumpkin bread recipe but switching it up a bit by making it without eggs, milk or butter so it’s vegan AND with quinoa flour so it’s completely gluten-free as well!
Baking with Quinoa Flour
I love baking with quinoa flour because it’s a whole-grain flour and is especially great for gluten-free baking because of it’s protein content. Since gluten is a protein, it is important to use high protein flours (like quinoa flour) when baking gluten-free. The protein from the quinoa flour will help provide structure, shape and rise —…